• 3/4c. Hatch Green Chile roasted, peeled, & chopped
• 2 small-medium peaches diced (or you can use frozen slices for this)
• 1/2 cup of brown sugar
• 1 tsp molasses

• 2 tbsp minced garlic
• 1/4 tsp onion powder
• Salt to taste
• 2 tbsp corn starch
• 1/2 cup water

Use the blender or an immersions blender to puree the hatch and peaches and cook on a medium heat, stirring occasionally to blend flavors and prevent sticking/burning, about 15 minutes. Once it starts to bubble, add the corn starch and water slurry and cook for about 2-3 more minutes, stirring occasionally. Remove from heat and let set.

NOTE: Next time I make this, I think I might sugar the peaches like you would strawberries for strawberry shortcake. I think letting them sit for a while would create a great syrup for when cooking.